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Baby corn pulao
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Baby corn pulao recipe

Baby corn pulao recipe - with coriander, ginger, garlic ground to give a great flavor and cooking in coconut milk gives a great taste.
Prep Time10 mins
Cook Time25 mins
Course: Main Course
Cuisine: Indian
Servings: 2

Ingredients

  • Basmati rice - 1 cup
  • baby corn - 12
  • Onion - 1
  • Coconut milk- 2 cups thin
  • Biryani leaf - 1
  • Turmeric powder - ¼ tsp
  • Cinnamon - 1 inch piece
  • Cloves- 1
  • Cardamom - 1
  • Salt - As needed
  • Oil/ghee - 2 tbsp

To Grind

  • coriander leaves - ½ cup
  • Garlic 5 small variety
  • Ginger - ¼ inch piece
  • Green chilli - 4
  • Garam masala powder - ¼ tsp

Instructions

  • Soak rice for at least 10 mins before preparing any rice dishes like this.
  • Cut onion to lengthwise and cut baby corn into bite size pieces.
  • Grind all the ingredients under "to grind" table to a smooth paste with less water.
  • Heat ghee/oil in a small cooker and add the whole spices - biryani leaf, cinnamon, cardamom and cloves.
  • Then add the onions, fry till pinkish, add the baby corn, ground masala and fry till raw smell goes away and oil oozes out.
  • Add the soaked rice and fry for a minute.
  • Pour in coconut milk (I used ready-made coconut milk) and bring it to boil.(Coconut milk should not be too thick, if it's thick then dilute to adjust it to make total 2 cups)
  • Add salt and mix well. Bring to boil and cook for 2 mins in high flame.
  • Later cook covered in lowest flame for 12-14 minutes.
  • Whistle method: As soon as the mixture starts boiling, close and let 2 whistles in medium flame.

Video

Notes

Few general tips for making pulaos.
  • Use good quality basmati rice. Experiment few and stick to one brand.
  • Soak atleast 10 mins for soft and moist instead of too dry results.
  • Adding rice roasted in ghee can give super separate grains. Make sure not to change colour, do in medium flame. Also handle gently without breaking rice.
  • I usually do all pulao by slow cooking. After rice gets ¾th done, I put the flame to lowest and cook for 12-14 mins.
  • Add required salt in water itself. If you add and mix after pulao gets cooked, rice breaks.
  • Fluff pulao gently once after rice is done, do not over mix to avoid broken rice.